Black Russian Cake

1 (19 ounce) box devil's food cake
    mix (without pudding in mix)
1 small box instant chocolate pudding
1/2 cup vegetable oil
4 eggs
3 teaspoons instant coffee granules
1/2 cup very hot tap water
1/4 cup coffee liqueur (such as Kahlua)
1/4 cup vodka
1/4 cup creme de cacao
Glaze

Microwave method:
Using solid shortening, grease a microwave Bundt pan. Set aside. Sift cake mix into a large bowl. Add pudding, oil and eggs.

Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao. Blend with a wooden spoon. Pour into prepared pan. Turn a glass pie plate upside down on floor of microwave oven and place Bundt pan on it. (Not necessary in ovens with a rotating carousel.)

Rotating cake every few minutes, microwave on MEDIUM (50 percent power) for 8 minutes, then on HIGH for 2 to 3 minutes, or until cake tests done. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.

Conventional oven method:
Heat oven to 350 degrees F. Using solid shortening, grease a Bundt pan. Set aside.

In a large bowl, combine cake mix, pudding, oil and eggs.

Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao. Mix at low speed to blend. Turn mixer on high and mix for 2 minutes. Pour into prepared pan. Bake 50 to 55 minutes or until cake pulls away from sides of pan or cake tests done (start testing at 45 minutes).

Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.

Glaze:
1 cup confectioners' sugar
2 tablespoons strong coffee
2 tablespoons coffee liqueur (such as Kahlua)
2 tablespoons creme de cacao

Combine sugar, coffee and liqueurs. Makes about 1 cup.

Calories: 325 per slice (4% from protein, 56% from carbohydrate, 36% from fat, 3% from alcohol)

Protein: 3.8 grams; Total fat: 13.9 grams; Saturated fat: 2.1 grams; Cholesterol: 53.3 mg; Sodium: 390 mg; Carbohydrate: 42.7 grams; Fiber: 0.8 gram

Exchanges: 2 1/2 starch, 2/2 fat